- 6 oz. semisweet chocolate chopped into small pieces
- 1 cup unsalted butter softened to room temperature
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 Tablespoons heavy cream
Place your chocolate in a microwave-safe bowl and microwave for 30 seconds. Stir well. Return chocolate to microwave and heat for another 15 seconds and stir again. Continue heating chocolate for 15 seconds, stirring after each, until chocolate is completely melted and smooth.
Allow chocolate to cool for at least 10-15 minutes, stirring occasionally. Let cool completely.
While the chocolate is cooling, place butter in a separate bowl and use a stand mixer or electric mixer to beat until creamy.
Add melted, cooled chocolate and stir well.
Gradually add sugar, stirring until well combined.
Sprinkle in salt and vanilla extract, stir well.
With mixer on low, gradually add heavy cream to frosting. Gradually increase speed to high and beat for 30 seconds. Spread frosting on prepared, cooled baked goods.
This recipe will frost a 2 layer 8″ or 9″ cake or generously frost a 12 cupcakes!